Savory Chuck Or Pot Roast With Vegetables Recipes

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POT ROAST WITH VEGETABLES



Pot Roast with Vegetables image

This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Provided by judy2304

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 6h5m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
1 (3 1/2) pound boneless beef chuck roast
salt and ground black pepper to taste
1 large onion, finely chopped
1 clove garlic, chopped, or to taste
2 ½ cups beef stock
1 (16 ounce) can diced tomatoes
¼ cup red wine vinegar
1 tablespoon brown sugar
2 bay leaves
¾ pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, quartered lengthwise
1 (6 ounce) jar mushrooms, or more to taste
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pinch celery salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
  • Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
  • Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
  • Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
  • Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g

POT ROAST WITH ROASTED VEGETABLES



Pot Roast with Roasted Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h25m

Yield 4 to 6 servings

Number Of Ingredients 19

One 3 to 4-pound beef chuck roast
Kosher salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour
3 tablespoons vegetable oil
5 cloves garlic, smashed
1 large onion, sliced
One 15-ounce can whole tomatoes, in juice
1/2 cup red wine
2 cups beef broth, homemade or made from beef bouillon (2 bouillon cubes and 2 cups hot water) not canned
3 sprigs fresh thyme or 2 teaspoons dried
2 bay leaves
1 tablespoon cornstarch, mixed with 2 tablespoons water, optional
1/3 cup coarsely chopped fresh flat-leaf parsley, optional
2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved
3 carrots, peeled and cut into 2-inch chunks
2 medium parsnips, peeled and cut into 1/2-inch coins
1 medium turnip, peeled and cut into 8 wedges or 1 medium celery root, peeled and cut into 8 large chunks or both
About 5 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper, and sprinkle lightly with the flour. Add the oil to the pot, lay the meat in the pan and sear on both sides until a deep mahogany brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
  • Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes. Add the tomatoes, breaking them up by hand as you add them to the pot, and cook until a deep brick red, about 2 minutes more. Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot. Add the remaining tomato liquid, beef broth, thyme, and bay leaves, and bring to a boil. Return the roast to the pot, nestle it in the liquid, cover and transfer the pot to the oven.
  • Cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.
  • Meanwhile, toss the onions, carrots, parsnips, and turnips with the olive oil, salt, and pepper. Spread out on a baking sheet in 1 layer. You may have to use 2 baking sheets. Once the roast comes out of the oven, raise the temperature to 450 degrees F. Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
  • Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. For a thicker sauce whisk in the cornstarch mixture and bring to a boil. (Test the thickness of the sauce by spooning some onto a plate and checking the consistency). Stir in the parsley, taste and adjust salt and pepper, as needed. Keep the roast warm in the sauce until ready to slice.
  • Slice the pot roast and lay on a platter; surround with the vegetables. Pour some of the sauce on top and serve the remaining sauce on the side.

POT ROAST WITH VEGETABLES



Pot Roast with Vegetables image

Provided by Tyler Florence

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 13

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 can crushed tomatoes
1 cup water
2 yellow onion, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery stalks, sliced
1 cup button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

Steps:

  • Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
  • Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

ROOT VEGETABLE POT ROAST



Root Vegetable Pot Roast image

Boneless beef chuck roast cooked with rutabaga, parsnips, turnips and carrots turn this simple pot roast into a tender, flavorful main.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 boneless beef chuck roast (3 lb)
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups chopped onions
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 cup dry red wine
1/4 cup tomato paste
4 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1 1/4 lb rutabaga, peeled, cut into 1-inch cubes
1/2 lb parsnips, peeled, cut into 2-inch pieces
1/2 lb turnips, peeled, cut into 1-inch pieces
1/2 lb carrots, cut into 2-inch pieces

Steps:

  • Heat oven to 350°F. In 4-quart ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add to Dutch oven; cook 2 to 3 minutes on each side or until browned. Remove beef from Dutch oven; set aside.
  • Cook onions in drippings 5 to 8 minutes, stirring occasionally, until browned. Place beef on onions. In medium bowl, stir together broth, wine, tomato paste, garlic and thyme with whisk. Pour over beef and onions. Heat to simmering.
  • Cover; bake 1 hour 30 minutes. Arrange rutabaga, parsnips, turnips and carrots around beef. Cover; bake 1 hour longer or until beef and vegetables are tender. (Shred beef, using 2 forks, if desired.) Serve beef and vegetables with cooking liquid.

Nutrition Facts : Calories 460, Carbohydrate 21 g, Fat 1/2, Fiber 6 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 550 mg

SAVORY CHUCK OR POT ROAST WITH VEGETABLES



Savory Chuck or Pot Roast With Vegetables image

Very tough and inexpensive cuts of meat, made tender and delicious with a wonderful onion flavor and (if you prefer), some vegetables.

Provided by 2Bleu

Categories     One Dish Meal

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs boneless chuck roast (or Pot Roast)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
1/4 cup flour (for dredging)
1 tablespoon olive oil
1 tablespoon butter
1 large onion, quartered
1/2 cup red wine (or chicken broth)
2 cups baby carrots
3 potatoes, cleaned and quartered
1 tablespoon italian seasoning
1 cup green beans

Steps:

  • Preheat oven to 250°F (low). Rub the salt, pepper, and brown sugar into all the sides of the roast. Coat roast with flour.
  • In a large dutch oven, heat oil and butter over med-high heat. Sear roast on both sides.
  • Remove roast, and add onion to the pot (the liquid may become blackend, this is from the sugar and is normal). Add the wine, reduce heat to medium and cook onion about 1 minute to deglaze the pot.
  • Place roast back into dutch oven. Cover and place in oven. Bake for 4 hours.
  • Add baby carrots and cubed potatoes. Season with italian seasoning, then place green beans over top. Cover and continue cooking for an additional 1 hour.

Nutrition Facts : Calories 870.4, Fat 51, SaturatedFat 20.3, Cholesterol 164.1, Sodium 800.8, Carbohydrate 49.2, Fiber 6.4, Sugar 9.8, Protein 47.1

SAVORY POT ROAST



Savory Pot Roast image

"I LIKED IT when Grandma made pot roast because she'd let me help. I diced the onions, opened the can of tomatoes and measured out the horseradish. Handling that horseradish always made my eyes tear!"

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 6-8 servings.

Number Of Ingredients 11

1 round-bone beef chuck roast (3 to 3-1/2 pounds)
1 tablespoon canola oil
2 large onions, diced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water, divided
2 tablespoons prepared horseradish
1 teaspoon browning sauce
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup all-purpose flour

Steps:

  • In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.

Nutrition Facts : Calories 263 calories, Fat 15g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

POT ROAST WITH VEGETABLES



Pot Roast with Vegetables image

This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.-National Livestock and Meat Board

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 11

1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon lemon-pepper seasoning
1 boneless beef chuck pot roast (3 pounds)
1 tablespoon canola oil
3/4 cup plus 1 tablespoon water, divided
16 small new potatoes, halved
4 medium carrots, cut into 2-1/2 inch pieces
4 medium parsnips, cut into 2-1/2 inch pieces
2 small leeks, cut into 1-1/2 inch pieces
2 teaspoons cornstarch

Steps:

  • Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours. , Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat. , Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.

Nutrition Facts : Calories 287 calories, Fat 7g fat (0 saturated fat), Cholesterol 64mg cholesterol, Sodium 48mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

SHEILA'S SAVORY POT ROAST AND VEGETABLES WITH GRAVY



Sheila's Savory Pot Roast and Vegetables With Gravy image

This can be cooked in the oven or on the rangetop. It is even more flavorful if made a day ahead, and the fat is easier to lift off the pan juices if it's cold. I usually reheat it while making some potato pancakes.

Provided by JackieOhNo

Categories     Meat

Time 5h

Yield 8 serving(s)

Number Of Ingredients 14

1 (4 -5 lb) chuck roast or 1 (4 -5 lb) round roast
3 tablespoons all-purpose flour
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 cup beef broth
1 medium onion, peeled and stuck with 2 whole cloves
1 bay leaf (2 inches long)
1 1/2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoon pepper
1 1/2 lbs carrots, cut in 2- to 3-inch pieces (about 4-1/2 cups)
1 lb parsnip, cut in 2-inch pieces (3 cups)
1 lb white pearl onion, peeled and ends trimmed (see Note)
1/3 cup water

Steps:

  • Rub the roast with 3 T. flour.
  • Heat oil in 5- to 6-quart ovenproof Dutch oven or pot over medium-high heat until rippling but not smoking. Add the meat and brown on all sides.
  • Add broth, onion with cloves, bay leaf, thyme, salt and pepper. Cover and reduce heat to low and simmer, or place in a preheated 300 degree oven. Cook 2 hours or until almost fork-tender.
  • Scatter vegetables around meat. Cover and cook 1-1/2 hours longer or until meat and vegetables are tender. Remove meat from pot.
  • Strain juices from vegetables into a 1-quart saucepan.
  • (Can be prepared ahead to this point. Return meat and vegetables to pot. Cover pot and saucepan and refrigerate up to 48 hours.).
  • About 1 hour before serving, heat oven to 350 degrees. Whisk remaining 1/4 cup flour with the water until smooth.
  • Skim and discard fat from reserved vegetable liquid in saucepan. Bring to a boil over medium heat, then whisk in flour mixture. Boil 2 to 3 minutes, whisking often until gravy has thickened.
  • Pour over meat and vegetables. Cover and cook or bake for 45 to 50 minutes until hot (meat thermometer inserted in thickest part should read 130 degrees).
  • Remove meat to serving platter. Remove vegetables with slotted spoon and arrange around meat. Pour gravy into gravy boat and serve alongside meat and vegetables.
  • Note: To peel onions, place in saucepan with water to cover. Bring to a boil, drain, chill in cold water, then slip off skins.

Nutrition Facts : Calories 627.4, Fat 33.2, SaturatedFat 11.7, Cholesterol 170.1, Sodium 590.2, Carbohydrate 30.4, Fiber 6.7, Sugar 9.8, Protein 50.3

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From mccormick.com


SAVORY CHUCK OR POT ROAST WITH VEGETABLES - LUNCH RECIPES
Savory Chuck or Pot Roast With Vegetables might be just the main course you are searching for. This recipe serves 4. One serving contains 668 calories, 50g of protein, and 33g of fat. Head to the store and pick up baby carrots, salt, butter, and a few other things to make it today. To use up the brown sugar you could follow this main course ...
From fooddiez.com


BASIC CROCK POT BEEF ROAST WITH VEGETABLES RECIPE
2021-08-27 Combine the beef broth with the Worcestershire sauce and pour over the roast and vegetables. The Spruce / Katarina Zunic. Cover and cook on low for 9 to 11 hours, or on high for about 4 to 5 1/2 hours. The Spruce / Katarina Zunic. Remove the roast and vegetables to a platter and keep warm.
From thespruceeats.com


THE BEST CROCKPOT POT ROAST RECIPE - SAVORY NOTHINGS
2021-02-17 Once the onions are soft, stir in the sliced garlic, tomato paste and Italian seasoning. Then finally, deglaze with the red wine and allow it to simmer for a few minutes to reduce. 4. Transfer this onion mixture on top of the roast. Pour the beef broth over the roast and slow cook for 3-4 hours on low. 5.
From savorynothings.com


ROSALIE'S SAVORY POT ROAST WITH VEGETABLES - ROSALIE SERVING
2017-05-06 Remove the roast and onion to a large Dutch Oven. Add 2 cups of the beef stock and bay leaves. Cover the roast with lid and place into oven. Let the roast cook for about 3 hours. Remove roast from oven and remove lid. Add the vegetables, the remaining 1 cup beef stock, and the Lipton’s Beefy Onion Soup mix. Return to oven and cook the roast ...
From rosalieserving.com


EASY SLOW COOKER SAVORY POT ROAST - CAMPBELL SOUP COMPANY
2016-12-11 Step 1. Stir the mushroom soup, soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Season the beef with salt and pepper. Add the beef to the cooker and turn to coat. Step 2. Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender. Serve sprinkled with fresh chopped parsley, if desired.
From campbells.com


HOW TO MAKE A CLASSIC POT ROAST IN THE SLOW COOKER
2021-11-07 Heat the oil in a big pan and place the meat in the middle of the pan to brown. If you have a cast-iron skillet, use it for this step. You want the pan to be hot and sizzling. Don’t touch the meat for 4-5 minutes, so it has time to seal the juices inside. Flip it on the other side for another 4-5 minutes.
From thebossykitchen.com


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